Outback Coconut Shrimp

Outback Steakhouse Coconut Shrimp

 

 

By now you know I used to work at Outback Steakhouse in my younger years! Coconut shrimp was the most popular appetizer and for good reason! Sweet, zesty, crunchy and absolutely delicious! I tested out my recipe a few times and I think I made the exact replica copycat recipe of the famous Outback Steakhouse coconut shrimp with Sweet Chili Orange Sauce! This mouthwatering dish features jumbo shrimp coated in a blend of shredded coconut flakes and Panko breadcrumbs, fried to perfection and served with a zesty homemade sauce. Follow our step-by-step guide and become the star chef at your next gathering!

@melissajorealrecipes

Replying to @anthonyjk0 coconut shrimp copycat 🤫 lb. jumbo shrimp (peeled and deveined, with tails on) 1 tsp paprika 1/4 tsp cayenne 1 tbsp brown sugar 2 cups all-purpose flour (seasoned with salt and pepper) 3 large eggs (seasoned with salt and pepper) 2 cups sweetened shredded coconut flakes 1 cup Panko breadcrumbs Canola or vegetable oil (for frying in a large skillet with high sides) For the Sweet Chili Orange Sauce: 1/2 cup orange marmalade 1/3 cup sweet chili Thai sauce Pinch of salt Pinch of cayenne #outbacksteakhouse #coconutshrimp

♬ original sound – Mealtime with Melissa

 

My digital cookbook full of my Family’s Italian Family Recipes is available here:

https://melissajorealrecipes.com/product/melissa-jos-italian-recipes-family-style/

Follow me on my Socials: 

Amazon Store: https://www.amazon.com/shop/melissa_jo_xo

Instagram: https://www.instagram.com/melissajorealrecipes/

Tiktok: https://vm.tiktok.com/ZMefwxmFY

Youtube: https://www.youtube.com/channel/UCqVeqVQT-x7bj-

Pinterest: https://pin.it/1ylkIzC

MORE  recipes:

• Outback Walkabout Soup: https://melissajorealrecipes.com/recipes/dinner/outback-steakhouse-walkabout-soup/

• Outback Steakhouse Alice Springs Chicken: https://melissajorealrecipes.com/recipes/dinner/alice-springs-chicken-recipe/

• Unstuffed Sausage & Peppers Recipe: https://melissajorealrecipes.com/recipes/dinner/unstuffed-peppers-one-pot-meal/

• Sunday Sauce: https://melissajorealrecipes.com/recipes/dinner/melissa-jos-sunday-sauce/

• BEST chicken Cutlets: https://melissajorealrecipes.com/uncategorized/the-only-way-to-make-chicken-cutlets-from-this-moment-forward/

• Grandma Jo’s Stuffed Peppers:https://melissajorealrecipes.com/recipes/dinner/grandmas-stuffed-peppers/

• Baked Macaroni & Cheese: https://melissajorealrecipes.com/recipes/dinner/the-best-baked-macaroni-cheese/

• Chicken Franchaise: https://melissajorealrecipes.com/recipes/dinner/the-best-chicken-francaise-recipe/

• Macaroni Salad: https://melissajorealrecipes.com/recipes/dinner/the-best-macaroni-salad/

• Banana Bread Recipe: https://melissajorealrecipes.com/recipes/dessert/easy-banana-bread-recipe/

• Pork Milanese with Arugula Salad: https://melissajorealrecipes.com/recipes/dinner/pork-milanese-with-arugula-salad/

 

Tips and Tricks:

• To achieve maximum crispiness, make sure your shrimp are patted dry and at room temperature before marinating.

• Use a thermometer to monitor the oil’s temperature during frying to prevent overcooking or undercooking the shrimp.

• For a healthier alternative, you can bake the coconut shrimp in the oven at 425°F (220°C) for about 15-18 minutes, flipping them halfway through.

• Customize the level of spiciness in the Sweet Chili Orange Sauce by adjusting the amount of cayenne to your liking.

 

 

Melissa Jo Real Recipes

 Outback Steakhouse Coconut Shrimp Recipe

Ingredients:

• 1 lb. jumbo shrimp (peeled and deveined, with tails on)

• 1 tsp paprika

• 1/4 tsp cayenne

• 1 tbsp brown sugar

• 2 cups all-purpose flour (seasoned with salt and pepper)

• 3 large eggs (seasoned with salt and pepper)

• 2 cups sweetened shredded coconut flakes

• 1 cup Panko breadcrumbs

• Canola or vegetable oil (for frying in a large skillet with high sides)

For the Sweet Chili Orange Sauce:

• 1/2 cup orange marmalade

• 1/3 cup sweet chili Thai sauce

• Pinch of salt

• Pinch of cayenne

Directions:

1. Prepare the Shrimp:

   • Start by patting the shrimp dry with paper towels to remove any excess moisture.

   • In a mixing bowl, combine the paprika, cayenne, and brown sugar. Season the shrimp with this mixture, tossing together to ensure an even coating.

   • Let the shrimp marinate in the seasoning for about 30 minutes.

2. Set up the Breading Station:

   • In three separate shallow dishes, arrange the seasoned flour, beaten eggs, and a mixture of shredded coconut flakes and Panko breadcrumbs.

   • Dip each marinated shrimp into the flour mixture first, shaking off any excess.

   • Next, dunk the shrimp into the egg wash, allowing any excess to drip off.

   • Finally, coat the shrimp thoroughly with the coconut-Panko mixture, pressing the breading firmly onto the shrimp.

3. Fry the Coconut Shrimp:

   • In a large skillet with high sides, pour enough canola or vegetable oil to reach a depth of about 1 inch.

   • Heat the oil over medium-high heat until it reaches 350°F (175°C).

   • Carefully add the breaded shrimp to the hot oil in batches, making sure not to overcrowd the skillet.

   • Fry the shrimp until they turn golden brown, flipping them 2-3 times during the frying process. This should take about 2-3 minutes per side.

   • Using a slotted spoon, remove the cooked shrimp from the oil and place them on a sheet lined with a rack or paper towels to drain excess oil.

4. Prepare the Sweet Chili Orange Sauce:

   • In a small bowl, mix together the orange marmalade, sweet chili Thai sauce, salt, and cayenne. Adjust the seasoning to your taste preferences.

5. Serve and Enjoy:

   • Arrange the Crispy Coconut Shrimp on a serving platter and place a small bowl of the Sweet Chili Orange Sauce alongside for dipping.

   • Your delectable appetizer is ready to be enjoyed! Serve the shrimp while they’re still hot and crispy, and watch your guests fall in love with this coconuty dish. G’Day Mates!